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Title: Yam Bake
Yield: 6 Servings

Ingredients

      6 sm yams (or 3 medium)
      1 c  sugar
      1    stick margarine
      1 c  shredded coconut
    1/4 c  milk
      2 lg eggs; beaten
      1 ts vanilla
 
  ----------------------------TOPPING-----------------------------------
      1 c  brown sugar
      1 c  all-purpose flour
      1    stick margarine; melted
      1 c  pecans; chopped

Instructions

Wash, peel, and cut the yams into cubes. Cover with water and cook until
tender. Drain water and mash yams to make 3 cups. Add sugar, margarine,
coconut, milk, eggs and vanilla. Beat until creamy. Pour into a 2- or
3-quart casserole dish. Set aside.

TOPPING: Mix brown sugar and flour until smooth. Add margarine; mix well.
Add pecans. This will make a thick paste. Spread (or crumble with your
hands) the paste on top of the prepared casserole. Bake at 325øF. for 30
minutes. Makes 4-6 servings.

NOTES : This recipe is a real winner! It came out of the Antelope Valley
Press Holiday Food Guide one year and I believe it even won a contest of
some kind. I remember reading the next year that the A.V. Press had many
calls requesting the recipe again. My family has asked me to make this for
each Thanksgiving ever since I brought it for the first time--they loved it
and so do I!
Recipe by: A.V. Press (Jennie Rawls)

Posted to TNT - Prodigy's Recipe Exchange Newsletter by SSMcInnes@aol.com
on Nov 15, 1997

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